These make a great healthy snack. They are rather more-ish though, so don’t last very long! Its a great way to use up chickpeas after needing the juice from the can for making cakes.
- 1 can of chickpeas
- Olive oil
- 1 tablespoon of Madras curry powder
- 1 teaspoon of salt
Pat the chick peas dry with a tea towel and put them into a bowl.
Drizzle with olive oil and mix well to coat all the chick peas.
Add the curry powder and salt, and mix well, making sure all the chick peas are well coated.
Place them onto a baking tray in a single layer and cook in a pre-heated oven at 160 degrees Celsius for 35 minutes until crisp.